1 15-ounce can tomato sauce (if you have a big can of tomatoes, don&#39;t go to the store to get the sauce, it&#39;s fine. Just use what you have)

1 15-ounce can crushed tomatoes

1 7-ounce bag yellow corn chips

1 7-ounce bag blue corn chips

3/4 pound blue cheese, crumbled, recommended type Maytag Blue

1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

PREPARATION

Preheat oven to 375F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.